Name: Italian Penicillin Soup: Comforting Healing Broth with Chicken, Vegetables, and Pasta Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 1 large onion, diced (about 1 cup); 3 medium carrots, sliced into rounds; 3 celery stalks, chopped; 4 garlic cloves, minced; 8 cups low-sodium chicken broth (or vegetable broth for vegetarian option); 1 whole chicken breast, bone-in and skin-on (about 1 pound); 2 bay leaves; 1 cup small pasta (ditalini, orzo, or small shells); 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 teaspoon red pepper flakes (optional); Salt and freshly ground black pepper to taste; 2 tablespoons fresh lemon juice; 1/4 cup fresh parsley, chopped; Freshly grated Parmigiano-Reggiano cheese; Extra virgin olive oil for drizzling; Crusty Italian bread for serving

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Introduction

Italian Penicillin Soup is a comforting and flavorful dish that warms the soul and nourishes the body. With tender chicken, aromatic vegetables, and a bright finish of lemon and parsley, it’s perfect for chilly days or when you need a healing bowl of comfort food.

The image shows a deep white bowl filled with thick, creamy yellow risotto mixed with small pieces of orange carrots evenly spread throughout. On top, there is a sprinkle of finely chopped green herbs and a small mound of shredded white cheese at the center. The risotto has a soft, smooth texture with a few visible grains of rice. The bowl is placed on a white marbled surface next to slices of crusty bread with a golden brown crust. To the side, a silver spoon rests on a blue and white striped cloth napkin. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, diced (about 1 cup)
3 medium carrots, sliced into rounds
3 celery stalks, chopped
4 garlic cloves, minced
8 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
1 whole chicken breast, bone-in and skin-on (about 1 pound)
2 bay leaves
1 cup small pasta (ditalini, orzo, or small shells)
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
2 tablespoons fresh lemon juice
1/4 cup fresh parsley, chopped
Freshly grated Parmigiano-Reggiano cheese (for garnish)
Extra virgin olive oil for drizzling (for garnish)
Crusty Italian bread for serving

Instructions

Step 1: Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery, cooking for 5-7 minutes until the vegetables soften and the onion is translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to brown it.
Step 2: Pour in the chicken broth and nestle the chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then reduce heat to a steady simmer.
Step 3: Cover partially and simmer for 25-30 minutes, until the chicken is cooked through and easily shreds with a fork. The vegetables should be tender.
Step 4: Remove the chicken breast and set aside to cool slightly. Discard the skin and bones, then shred the meat into bite-sized pieces using two forks. Season the broth with salt and pepper gradually.
Step 5: Return the shredded chicken to the pot and bring the soup back to a gentle boil. Add the pasta and cook according to package directions until al dente.
Step 6: Remove bay leaves and stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning as needed before serving.

Tips & Variations

For a gluten-free version, replace the pasta with rice or omit it entirely.
Vegetarians can skip the chicken and use vegetable broth, adding white beans for protein.
Those avoiding dairy can skip the cheese garnish or use nutritional yeast instead.
Simmer the soup gently to keep the chicken tender and flavorful.

Storage

Store leftover soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat, stirring occasionally. For longer storage, freeze the soup (without pasta) for up to 2 months and add fresh pasta during reheating.

How to Serve

A white bowl filled with thick yellow soup that shows visible grains and small chunks of orange carrots, topped with browned pieces of chicken, white shredded cheese, and scattered green herbs. The bowl sits on a wooden surface with a piece of torn bread visible in the background and a spoon resting nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply omit the chicken and use vegetable broth instead. Adding white beans will provide extra protein and keep the soup hearty.

What type of pasta works best in this soup?

Small pasta shapes like ditalini, orzo, or small shells are ideal as they cook quickly and blend well with the soup’s texture.